Top Rated Hominy Recipes

The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.
The perfect summer dish by itself or served as a side, fried green tomatoes are at once hearty, fresh, and filling. Hominy Grill in Charleston, SC shares their recipe for this beloved Southern dish, coating their tomatoes in a savory layer of Parmesan-encrusted breadcrumbs.  Click here to see 24 Southern Dishes That You Need to Know How to Make
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Posole Verde
For those from the Southwest and Texas, posole needs no introduction. It's a long-simmered, heart-warming, traditional pre-Columbian soup from Mexico that's traditionally made with pig's head, nixtamalized cacahuazintle corn, chile peppers, and meat — usually pork. Filling, flavorful, hearty — posole would seem to be a soup that should be more renowned. But the cooking time associated with traditional posole recipes often deters home cooks; between preparing hominy and boiling the pig's head, many are inclined to put off making the soup. Which is why not so long ago, it was interesting to note one attempt to bottle the soup. Featured Interview: Sharon Ely, founder of Holy Posole It's also why this homemade, largely healthy, set-it-and-forget-it recipe for posole verde with chicken is a godsend. Light, flavorful, bright and colorful, it's a delicious bowl of soup to brace against the elements with. Just don't forget the accoutrements. They're the difference between a good bowl of soup, and a great one.
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This dish falls squarely into the realm of quintessential Southern cooking. Its combination of tomatoes, sugar, butter, and bread baked in a casserole dish is not your typical pudding, but it is delicious and is one of the Charleston, SC based Hominy Grill's most requested dishes.  Click here to see 24 Southern Dishes That You Need to Know How to Make
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soup
The benefits of coconut milk are that it’s packed with saturated fats. That’s the good kind of fat that’ll leave you wanting a bit more of this silky soup!
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This contemporary dish celebrates the regional cooking staples of Mexico and fall's most seasonal produce. 
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Here’s an interesting idea for a side dish. Hominy, a chewy corn kernel, is best known for its starring role in pozole, a soup reserved for special occasions in Mexican cuisine. Here, it’s packing some heat from poblano peppers and makes for a flavorful and satisfying side. You can substitute milder cubanelle peppers (Italian frying peppers) or bell peppers for the poblanos, if you prefer less heat.
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Spicy White Chili with Tomatillos
Great Northern beans and hominy (preserved corn kernels) make for a filling and healthy full meal. Recipe courtesy of Bush’s Beans.
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Chicken-Chile Pozole
"My family got turned on to pozole thanks to a friend of one of my daughter’s who always brings pozole for school potlucks. This brothy Mexican soup is chock-full of hominy, mild dried chiles, and shredded chicken or pork. Philippe and our girls (well, at least two of the four!) go crazy for it. Shredded chicken (either left over from an earlier dinner or off of a rotisserie chicken) and mild New Mexico dried red chiles make this soup weeknight and kid-friendly. If you want a spicier version, try adding a dried chipotle chile (or two) to the mix." - Melissa d'Arabian, author of Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot
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Guajillos
Pozole is popular in many Latin American countries. It is made from corn that is treated with lime (the mineral), and then cooked with spices and often meat to make a hearty soup or stew. The lime treatment enhances the nutritional value of the corn and changes its flavor. In the markets and several other street locations in Morelia, the capital of the state of Michoacán, you can find some of the best pozole in Mexico. That is not to say that there are not other great versions, but this one typifies for me what pozole is all about.
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ground rabbit stew
“Ground rabbit is delicious, but not always easy to find. Have your butcher order a rabbit and grind it for you for this recipe. Rabbit is low fat and I prefer using it ground, as it does not dry out.” – Melanie Underwood, Chef Instructor at the Institute of Culinary Education in NYC
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Fantastic Pot Roast
This pot roast is so easy to make with only four main ingredients! Serve this tender roast with mashed potatoes and roasted vegetables. This recipe is courtesy of Crock-Pot Dump Meals. 
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Mexican Shrimp and Grits
This Mexican-inspired twist on a traditional Southern comfort dish is perfect for brunch, lunch, or dinner. Pleasantly chewy hominy stands in for the usual grits, and Mexican chorizo and poblano pepper lends a bit of heat and smokiness to the broth for this dish.
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